Name: Tonkatsu
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 gram cabbage, shredded finely; 4 pork steaks (600g); 1/4 cup (35g) plain (all-purpose) flour; 2 eggs, beaten lightly; 2 teaspoon water; 2 cup (100g) japanese breadcrumbs; vegetable oil, for deep-frying; 1 lemon (140g), cut into wedges; 3 teaspoon japanese mustard; 1/3 cup (80ml) tomato sauce; 2 tablespoon japanese worcestershire sauce; 2 tablespoon sake; 1 teaspoon japanese soy sauce; 1 teaspoon japanese mustard

Ingredients

300 gram cabbage, shredded finely

4 pork steaks (600g)

1/4 cup (35g) plain (all-purpose) flour

2 eggs, beaten lightly

2 teaspoon water

2 cup (100g) japanese breadcrumbs

vegetable oil, for deep-frying

1 lemon (140g), cut into wedges

3 teaspoon japanese mustard

1/3 cup (80ml) tomato sauce

2 tablespoon japanese worcestershire sauce

2 tablespoon sake

1 teaspoon japanese soy sauce

1 teaspoon japanese mustard

Method

1.Place cabbage in large bowl, cover with iced water, stand 5 minutes until crisp; drain.

2.Meanwhile, make tonkatsu sauce. Bring ingredients to the boil in small saucepan; whisk until smooth. Remove from heat; cool.

3.Pound pork gently with meat mallet. Coat steak in flour; shake off excess. Dip pork in combined egg and the water; coat in breadcrumbs.

4.Heat enough oil to cover pork in medium saucepan or deep-fryer. Cook pork, in batches, turning occasionally, 5 minutes until golden all over (skim oil between batches to remove any crumbs); drain on absorbent paper. Cut pork diagonally into 2cm (¾-inch) slices.

5.Place cabbage on serving plate; arrange pork slices on cabbage. Serve with lemon wedges, mustard and tonkatsu sauce.

Ready-made tonkatsu sauce is also available from Asian food stores. Japanese breadcrumbs are available in two crumb sizes, either size is suitable for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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